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Indonesian gado-gado with blanched vegetables, tofu, tempeh, potatoes, egg, and peanut sauce.

Indonesian Gado-Gado with Peanut Sauce

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A colorful Indonesian salad of vegetables, tofu, tempeh, potatoes, egg, and rich peanut sauce.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indonesian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Vegetables and Protein
  • 2 cups green beans trimmed
  • 2 cups green cabbage shredded
  • 1 cup bean sprouts
  • 2 potatoes boiled and cubed
  • 8 oz firm tofu fried and cubed
  • 8 oz tempeh fried and sliced
  • 4 large eggs hard-boiled and halved
Peanut Sauce
  • 1 cup roasted peanuts unsalted
  • 2 cloves garlic
  • 1 red chile seeded
  • 2 tbsp brown sugar
  • 2 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 1/2 cup warm water plus more as needed

Equipment

  • Steamer or saucepan
  • Large skillet
  • Blender
  • Large platter

Method
 

Prepare Components:
  1. Blanch the beans, cabbage, and bean sprouts separately until just tender, then cool them in cold water.
  2. Boil the potatoes and eggs. Fry the tofu and tempeh until golden.
Make Sauce:
  1. Blend the peanuts, garlic, chile, sugar, lime juice, soy sauce, and warm water until thick and mostly smooth.
  2. Thin with additional water until the sauce is spoonable and taste for salt, sweetness, and lime.
Assemble:
  1. Arrange the vegetables, potatoes, tofu, tempeh, and eggs on a large platter. Spoon over the peanut sauce and serve.

Nutrition

Calories: 520kcalCarbohydrates: 46gProtein: 25gFat: 28gSaturated Fat: 5gCholesterol: 185mgSodium: 650mgFiber: 9gSugar: 13g

Notes

  • Use cashews or sunflower seeds for a peanut-free variation.
  • The sauce can be made one day ahead and loosened with warm water.